Senior Living Dining Services Director

Cedarhurst Senior Living; Omaha (NE); On-site; USD 51,000 - 63,000; Full time

Benefits offered by this job

Medical insurance

Life insurance

Long-term disability

401(k) with company match

GROW Points

Skechers shoe discounts

Early paycheck access

Job summary

Cedarhurst Senior Living is seeking a Dining Services Director to lead the community’s dining program with a focus on nutritious meals and exceptional hospitality for residents, families, and guests.

The role oversees the dining team, coordinates menu planning, food preparation, and special events, while ensuring infection control and budget adherence. It also requires flexibility between cook and server duties and collaboration with regional leadership.

Qualifications

• Associate’s degree with culinary training or 3–5 years of culinary experience required.
• Applicable state/county licensure required.
• Food Manager Certification, or ability to obtain, is required.
• CPR or BLS certification preferred.
• Previous staff management and/or coaching experience preferred.
• Experience in a senior living community preferred.
• Proficiency with digital tools and EHR systems is expected.

Responsibilities

• Supervises 10-15 dining staff and ensures high-quality meals for seniors.
• Schedule staff coverage and coordinate with vendors and leadership.
• Maintain inventory, costs, and budget compliance.
• Train staff on kitchen equipment and food safety procedures.
• Support marketing efforts and resident satisfaction initiatives.

Skills

Staff management

Culinary skills

Food safety

Microsoft Office proficiency

Education

Associate’s degree with culinary training

3–5 years culinary experience

Tools

Microsoft Office

Job description

Cedarhurst Senior Living is seeking a Dining Services Director to lead the community’s dining program with a focus on nutritious meals and exceptional hospitality for residents, families, and guests.

The role oversees the dining team, coordinates menu planning, food preparation, and special events, while ensuring infection control and budget adherence. It also requires flexibility between cook and server duties and collaboration with regional leadership.